Wednesday, March 27, 2013

Quail Eggs for Easter

I’m starting to sniff the Spring here in
Rome and with Easter coming up, I’m feeling the change of seasons inside and
out. This is the time of year I love
most, everything inspires me. We have a small “orto” in our backyard, where
we plant vegetables and herbs, some fruit trees and 3 beautiful olive trees. Things
are slowly blooming, coming back to life.
It’s within this process of natural-preparation, typical in spring, where my soul fits spontaneously. The
clock ticks quickly, the days are not long enough, my mind overflows with
plenty of projects, that build up day after day, and I’m covered with a
constant sense of positiveness. Welcome
Spring, I’m happy you are finally here.With regard to “preparation”, I’ve been
flipping some interesting food magazines for the Easter. I found this recipe hidden in a corner of the page, it caught my
attention, mainly for the cute maculated eggs. Quail eggs. The number of ways we use chicken
eggs is endless. Fried, poached, scrambled, boiled, sunny
side up, sunny side down... We enjoy them for breakfast, in salads, humble
and rustic as they are. A quail egg
might want to be treated differently, if not only for the fact that it takes 5
quail eggs to make one chicken egg and just one quail egg will deliver 5 times
more nutritional values than the most commonly used chicken egg. In other
words, you wouldn’t want to use them for an omelet. Here’s an interesting, simple, quail egg recipe,
you might find useful for Easter.